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大肠杆菌在食品加工贮藏中胁迫响应机制的研究进展
引用本文:石 慧,陈卓逐,阚建全.大肠杆菌在食品加工贮藏中胁迫响应机制的研究进展[J].食品科学,2016,37(9):250-257.
作者姓名:石 慧  陈卓逐  阚建全
作者单位:西南大学食品科学学院,重庆 400715
摘    要:大肠杆菌能够感受环境信号并对环境的变化迅速做出反应。因此,在食品加工贮藏中,大肠杆菌在面对物理、化学因子胁迫时会产生应激反应,使其仍然能够生存和保持毒力,给食品安全带来极大的威胁。本文总结了在常见的食品加工贮藏胁迫因子下,包括热激、冷激、干燥、高渗透压、抗菌肽和酸,大肠杆菌的分子及生理响应机制及其在食品工业中的应用,并对大肠杆菌胁迫响应的未来研究做出展望。

关 键 词:大肠杆菌  食品加工贮藏  胁迫因子  响应机制  

Progress in Research on Stress Response in Escherichia coli during Food Processing and Storage
SHI Hui,CHEN Zhuozhu,KAN Jianquan.Progress in Research on Stress Response in Escherichia coli during Food Processing and Storage[J].Food Science,2016,37(9):250-257.
Authors:SHI Hui  CHEN Zhuozhu  KAN Jianquan
Affiliation:College of Food Science, Southwest University, Chongqing 400715, China
Abstract:Escherichia coli can sense environmental signals and respond quickly to the changing environment. Therefore,
during food processing and storage, the response of E. coli to physical and chemical stress enables them to survive and
maintain virulence, which poses a great threat to food safety. This paper is focused on summarizing the molecular and
physiological response of E. coli to common stress factors during food processing and storage and its application in the food
industry, including heat shock, cold shock, desiccation, hyperosmotic stress, antimicrobial peptides and acid stress. The
future research direction in this area is also discussed.
Keywords:Escherichia coli  food processing and storage  stress factors  response mechanism  
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